Ingredients:

  • 2 lbs chicken thighs (bone-in, skin-on) or breast strips
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tbsp hot sauce
  • 1 tsp Dijon mustard
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp salted butter

Instructions:

  1. Preheat your oven to 425°F (218°C). Place a stainless steel wire rack inside a large rimmed baking sheet and lightly spray with non-stick spray, or melt 2 tablespoons of salted butter directly on the pan while the oven heats.
  2. Pat the chicken pieces extremely dry with paper towels to ensure maximum crispiness.
  3. In a shallow bowl, whisk together the buttermilk, egg, hot sauce, and Dijon mustard to create the flavor binder.
  4. In a second shallow bowl, combine the all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper.
  5. Dip each piece of chicken into the wet buttermilk mixture, allowing excess to drip off, then dredge thoroughly in the dry flour-cornstarch mixture, pressing the coating onto the skin.
  6. Place the chicken on the prepared wire rack or directly onto the hot buttered pan.
  7. Bake for 35 minutes, or until the crust is golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.